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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 2, 2010

Oreo Cookies

Two 18-ounce packages devil's food cake mix
4 eggs, lightly beaten
2/3 cup vegetable oil
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) butter, at room temperature
3 cups sifted confectioners' sugar
1/2 teaspoon vanilla extract

1. Preheat the oven to 350°F. Line cookie sheets with parchment paper.

2. In a large mixing bowl, combine the cake mix, eggs, and oil. Beat with an electric mixer at low speed until completely combined. The batter will be very stiff. Pinch off pieces of batter and roll into 1-inch balls. Place 1-inch apart on the prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes, until a slight indentation remains when lightly touched. Remove immediately from the cookie sheets with a spatula and cool on wire racks.

3. In a small glass mixing bowl, combine the cream cheese and butter until completely blended. Gradually add the sugar and vanilla and mix at low speed until the icing is smooth. Spread icing on half the cookies and top with the remaining cookies. Store in the refrigerator in large resealable plastic bags.

Makes about 4 dozen

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